Baked goat's cheese with beetroot, honey & thyme

Baked goat's cheese with beetroot, honey & thyme

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(3 ratings)

Prep: 20 mins Cook: 20 mins Ready in 30 mins

Easy

Serves 2
This veggie main can be prepared ahead - giving you more time to relax with your guests

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal672
  • fat40g
  • saturates14g
  • carbs53g
  • sugars14g
  • fibre3g
  • protein29g
  • salt2.63g
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Ingredients

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g breadcrumbs, use Japanese panko crumbs if you can find them
  • 2 x 100g soft rindless mild goat's cheese
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 homecooked beetroot, peeled
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 small thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the dressing

  • small bunch thyme, leaves removed

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp red wine vinegar
  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat oven to 220C/fan 200C/gas 7. Make the dressing: mash the thyme leaves with a pinch of salt using a mortar and pestle, stir in the other dressing ingredients, then set aside.

  2. Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs. repeat so they are completely coated. Put the cheeses on an oiled baking tray, then drizzle a little oil over. Bake for 10 mins until they are golden.

  3. While the cheese cooks, finely slice the beetroot, then arrange on plates. When the cheese is cooked, place on top of the beetroot and top with thyme sprigs. Drizzle the dressing over the beetroot and serve.

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Comments (3)

trunko's picture

Lovely dressing. I used mini capricorn goats cheeses cut in half, served with roasted beetroots on watercress. Made a fantastic summer meal.

lisa4star's picture

I have made this twice now for different people and everybody loves it and its so easy to make and looks vibrant.

andyclevedon's picture
5

I couldn't find the goats cheese I wanted to used. so i used wedges of peppered brie. I have now done this 3 times in the last two weeks!!!

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